Yoshiko Wada

Effect of Compression Speed on Breaking Properties of Cookies

Experimental study was made to clarify the relationship between the compression rate and the breaking properties of cookies. Parameters for describing the breaking properties of nine different types of cookies were evaluated from the stress-strain curves obtained from the various compression rates such as 50, 100, 150, 200 and 250 mm/min. The results obtained are summarized as follows : A span of time for rupture of the cookies tends to decrease with increasing rate of the compression. Correlation between the stress necessary for the rupture and the rate of compression is influenced by the type of cookies employed. The values of rupture strain rupture energy are kept at constant irrespective of the compression rate. It was suggested that the energy for the rupture plays a significant role in the sensory evaluation of the shortness of cookies.